Composition, Solubility and Emulsifying Properties of Granules and Plasma of Egg Yolk

摘要

Yolk was fractionated by a low speed centrifugation into granules and plasma. The composition, solubility and emulsifying properties of gran- ules and plasma were compared to those of industrial spray-dried yolk. Granules contained about half the lipids and cholesterol and about dou- ble the proteins of yolk and plasma. Yolk and granules required an ionic strength > 0.3M sodium chloride to become solubilized at pH 7.0, whereas plasma was solubilized at any ionic strength. At about 80/100 solubility, yolk, granules and plasma had similar emulsifying activities and granules had the best emulsion stabilization. Results suggest that granules could be used as stabilizers in food emulsions.